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1. Cut the chicken breasts into 2 cm (¾ inch) cubes and toss with the smoked paprika, garlic powder, half of the salt and the black pepper. Heat the olive oil in a large deep lidded skillet over medium-high heat, then sear the chicken for 4–5 minutes until golden on the outside. Transfer to a plate; it will finish cooking later.
2 piece boneless skinless chicken breasts,
1 tbsp olive oil,
1 tsp smoked paprika,
0.5 tsp garlic powder,
0.5 tsp salt,
0.5 tsp black pepper
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2. In the same skillet over medium heat, cook the yellow onion for 4 minutes until softened, scraping up the browned bits. Add the garlic and cook for 30 seconds until fragrant.
1 piece yellow onion, diced,
3 clove garlic cloves, minced
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3. Stir in the brown rice to coat it in the onion mixture and toast for 1 minute. Pour in the low-sodium chicken broth, add the remaining salt, and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
0.5 tsp salt,
1 cup long-grain brown rice, uncooked,
2.5 cup low-sodium chicken broth
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4. Scatter the broccoli over the rice, return the chicken to the skillet, and cover again. Cook for 10–12 minutes until the rice is tender, the broccoli is bright green and just tender, and the chicken is cooked through (74°C/165°F). If the pan looks dry before the rice is tender, add a splash of water.
2 piece broccoli crowns, cut into small florets
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5. Reduce the heat to low and stir in the white beans, milk, mustard powder, cayenne pepper and Dijon mustard. Warm for 2 minutes.
0.5 tsp mustard powder,
0.2 tsp cayenne pepper,
1 can canned white beans (cannellini), drained and rinsed,
0.5 cup milk,
1 tsp Dijon mustard
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6. Remove the skillet from the heat and stir in the sharp cheddar cheese in two additions until melted and creamy. Taste and adjust the salt and pepper.
1 tsp salt,
0.5 tsp black pepper,
200 g sharp cheddar cheese, freshly grated
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7. Let the skillet rest for 5 minutes so the rice absorbs the sauce, then garnish with fresh parsley and serve hot.
2 tbsp fresh parsley (garnish)
